Build evenly cooked burgers without losing control of the grill.
Shape with a light touch
Divide ground beef into equal portions and gently form patties of even thickness. Avoid repeatedly squeezing or kneading the meat, which can create a dense texture. Make them slightly wider than the buns to allow for shrinkage. A shallow center indentation can help limit doming on thicker patties.
Prepare the toppings first
Have sliced vegetables, cheese, buns, and clean serving utensils ready before the patties reach the grate. Burgers need attention once they start cooking. Keep toppings chilled when appropriate, and use separate tools for raw meat and finished food.
Use a hot zone and a finishing zone
Preheat the grill, clean the grate, and establish indirect space. Brown the patties over direct heat, then move them if the outside is getting dark before the center is ready. Avoid pressing with the spatula; it pushes juices and fat onto the fire without improving the burger.
Measure the center
Ground beef must reach 160°F. For thin patties, insert an instant-read thermometer from the side into the center. Color does not reliably show doneness. Ground poultry burgers require 165°F. Check more than one patty, especially when the grill has obvious hot spots.
Finish without a scramble
Add cheese near the end and briefly close the lid to melt it. Toast buns on a cooler area where they will not scorch. Transfer burgers to a clean platter and assemble promptly. Keep sweet sauce away from prolonged high heat, or add it after cooking.
Put it into practice
Try these tips with our Smoky BBQ Beef Burgers recipe.
Food safety reference: USDA safe food handling guidance.